Jumat, 09 September 2011

cara membuat lasagna

Friday, November 6th, 2009 at
6:37 pm

Kita menemukan resep lasagna yang sangat menarik, juga ada step by step fotonya! Wow…
Silahkan dicoba ya!! kasih comment bagaimana rasanya..
kita nemuin dari : http://mylasagnarecipe.com/
Kita akan membuat kategori khusus lasagna.. bermacam-macam lasagna… silahkan diikuti dengan klik di sini :http://recipes.duniavenus.com/feed
pilih account mana yang akan kamu pakai untuk mengikuti posting resep terbaru di duniavenus.com. misalnya Yahoo ataupun Google…
I have tried many different Lasagna recipes over the years. This is
the culmination of all that trial and error, a wonderful recipe that
needs to be shared with the world. The ingredients and actual recipe
are at the end of this article. I know you won’t be disappointed
with my Best Lasagna Recipe!Start with the following in a pot:
1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped
The flavor of the Italian sausage varies from brand to brand. You
may need to try a different brand the first couple of times you cook
this dish. Find the flavor you like the best.
Brown the ground beef, Italian sausage, onions and garlic in a pot
until they start to cook. It takes about 6 to 9 minutes to brown the meat.
I like to use a Dutch oven to cook this portion of the recipe. I use a
medium low temperature to brown the meat. It is optional to remove the
grease from the meat once it is finished browning, your choice.Add the following:
1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water
Gently stir this into the cooking meat.Add the following:
2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper
Gently stir these seasoning into the sauce.
Cover the pot and let the meat sauce
simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal
simmer time but not mandatory. If you don’t have time it will still be
great after one hour of simmering.
I will sometimes make this sauce and refrigerate it after it finishes
simmering. I will use the meat sauce the next day to put the rest of
this recipe together. For some reason Italian meat sauce taste even
better the next day. But that’s up to you.Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
While the noodles are soaking you can make the cheese filling.Put the following in a mixing bowl:
23 ounces (644 g) of ricotta cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.Add the following:
1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped
Mix these ingredients together with a spoon
Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer
Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.
It should look similar to the picture above.
Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes.
Remove from oven and allow to cool for approximately 15 minutes.
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